Preheat oven to 325 degrees.

In a small saucepan, combine 1 cup sugar and 1/4 cup water. Cook over medium heat, stirring occasionally until the sugar dissolves. When the mixture begins to boil, stop stirring and cook until the syrup starts to brown around the edges. Then gently swirl the pan over the heat until the syrup is an even golden brown. Immediately pour the caramel into six 6-ounce custard cups. Protect your hand with an oven mitt and swirl the cups to coat the bottom with the caramel. Let cool briefly.

In a food processor or blender or using an electric mixer, beat the ricotta for 5 minutes, or until very smooth. Blend in the eggs, milk, remaining sugar, and vanilla. Pour into the cups. Place the cups in a roasting pan and place the pan in the oven. Pour hot tap water into the pan around the cups to reach about halfway up the side. Bake for 50 to 55 minutes, or until the tops are set but the centers are still very soft and jiggly when the cups are tapped.

Place the cups on a rack to cool slightly. Cover the cups and refrigerate for several hours or overnight. To serve, run a small knife around the pudding and invert onto serving plates.